Tuscany Pasta Toss

By Hapemom

1998 Pillsbury Bake-Off winner. Only 20 minutes to pull together. A nice side dish with grilled chicken, or enjoy it as a vegetarian meal.

Ingredients

• 1 (9-oz.) pkg. refrigerated fettuccine
• 2 cups chopped tomatoes
• 1/3 cup chopped fresh basil
• 1 (4.5-oz.) jar sliced Mushrooms, drained
• 3 T. olive oil
• 2 T. balsamic vinegar
• 2 cloves garlic, minced
• 1/2 t. salt
• 1/4 t. cracked black pepper
• 4 oz. Gorgonzola or blue cheese, crumbled (1 cup)
• 1/2 c. chopped walnuts
• Fresh basil leaves for garnish

Details

Servings 4

Preparation

Step 1

Cook fettuccine to desired doneness as directed on package. Drain.

Meanwhile, in large serving bowl, combine tomatoes, chopped basil, mushrooms, oil, vinegar, garlic, salt and pepper; mix well.

Add cooked fettuccine; toss to coat. Add cheese and walnuts; mix gently.

Garnish with fresh basil leaves.